KARAKTERISASI PEKTIN DARI DAUN CINCAU HIJAU (Premna oblongifolia L. Miers.)
The objective of this research was to obtain the effects of the addition of citric acid on pectin characteristics of cincau (Premna oblongifolia L. Miers) extraction. The research used full block random design while single treatment of the addi-tion of citric acid of 0%; 0,1%; 0,2%; 0,3%; 0.4%; 0,5% and each treatment was repeated three times. The result showed that the pH and the equivalent weight decreased significantly during the experiment, but somehow there were significant increased of metoxil and anhidrogalacturonic acid concentration as well as the degree of estherification of pectin.
Keywords: green cincau, pectin, chararteristic, citric acid.
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